Mandarin Pomegranate Cheesecake

Name: Mandarin Pomegranate Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 servings
Ingredients: 1.5 cups graham wafer crumbs; ⅓ cup butter; 16 ounce cream cheese; ¼ cup granulated sugar; 1 egg; 2 tablespoon pomegranate juice; 1 teaspoon vanilla; ¼ cup all purpose flour; ¾ cup orange juice; ¾ cup pomegranate juice; 2 tablespoon liquid honey; 2 tablespoon cornstarch; 1 cup pomegranate seeds; 1 mandarin orange

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
16 servings
Calories
223 kcal
Course
Dessert
Cuisine
American, Canadian

Mandarin Pomegranate Cheesecake

Piper Stevens

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This beautiful and delicious cheesecake is easy to make and features the perfect combo of mandarin orange and pomegranate.

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Ingredients

Servings

1.5 cups graham wafer crumbs
⅓ cup butter melted
16 ounce cream cheese 2 8 oz packages
¼ cup granulated sugar
1 egg
2 tablespoon pomegranate juice
1 teaspoon vanilla
¼ cup all purpose flour
¾ cup orange juice
¾ cup pomegranate juice
2 tablespoon liquid honey
2 tablespoon cornstarch
1 cup pomegranate seeds
1 mandarin orange peeled and divided into segments

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Instructions

Preheat oven to 350°
In a bowl, combine graham crumbs with melted butter.
Press crumb mixture into the bottom of a non stick, 9 inch square baking pan
Bake for 8 minutes, then remove and set aside to cool
Using a mixer, beat cream cheese and sugar until smooth
Add egg, pomegranate juice, and vanilla, and beat until fluffy, about 1 minute
Add flour and beat until combined.
Pour mixture onto graham crust, spreading evenly
Bake in center of oven for 20 minutes
Remove from heat and allow to cool completely
Meanwhile, whisk together orange and pomegranate juice with honey in a small saucepan
Bring to a boil over medium high heat
Combine cornstarch with 2 tablespoon water and whisk into the simmering juice mixture, whisking until smooth and thickened
Remove from heat and allow to cool
Top cooled cake with mandarin slices
Pour topping over cake, spreading evenly by tipping the pan
Scatter pomegranate seeds over cake.
Cover loosely with foil and refrigerate 1-2 hours until topping is set.
To serve, transfer cake from pan to a cutting board and cut into squares

Notes

This recipe uses the juice and seeds of one pomegranate. If your pomegranate doesn't yield the ¾ cup + 2 tablespoon required, make up the difference in the topping with orange juice.
Cheesecake should be stored in the fridge, where it will keep for up to one week. You can also freeze this cake.

Nutrition Information

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Serving 1serving Calories 223kcal (11%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 51mg (17%) Sodium 182mg (8%) Potassium 142mg (4%) Sugar 12g (24%) Vitamin A 575IU (12%) Vitamin C 8.3mg (9%) Calcium 42mg (4%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 223 kcal

% Daily Value*

Serving	1serving
Calories	223kcal	11%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	8g	40%
Cholesterol	51mg	17%
Sodium	182mg	8%
Potassium	142mg	3%
Sugar	12g	24%
Vitamin A	575IU	12%
Vitamin C	8.3mg	9%
Calcium	42mg	4%
Iron	0.6mg	3%